IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

Anticancer And Antibacterial Potential Of A Protein Isolated From The Mushroom, Bondarzewia Berkeleyi

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Sreedevi, S, Hespizbah Beulah, G

Abstract

The main goal of this study is to examine in vitro antibacterial and anticancer activity of the protein isolated from the mushrooms Bondarzewia berkeleyi. The protein were isolated from the mushroom by precipitation method. The studied mushroom proteins underwent SDS-PAGE analysis, which revealed significant heterogeneity in the divided protein fractions. However, there were some commonalities amongst the mushroom samples (protein and crude). By calculating the lowest inhibitory concentration using the microdilution plate technique on Proteus vulgaris, the antibacterial activity was calculated. The crude extracts and protein from mushroom had relatively strong antibacterial activity against the Proteus vulgaris. The anticancer activity was investigated by MTT assay and the results showed, the protein has the good anticancerous activity against A549 with an IC50 value of 19.37 µg/ml and significantly increased (p < 0.05) than the standard drug (Doxorubicin). Mushroom protein treated with IC50 concentration representing the changes in nuclear morphology of cells. In G0/G1 phase (Growth Phase), 51.08%, 31.41% and 41.88% cells get arrested more than other phases in Untreated, Standard and Mushroom protein with IC50 concentration respectively. Accordingly, the current study demonstrates that examined mushroom protein showed a great potential for both antibacterial and anticancer properties. It implies that mushrooms might be effective natural resources to employ in pharmaceuticals for the treatment of microbial and cancer diseases.

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